Why do some grains require draining and others do not?

Share:

Your post has been published!

Why do some grains require draining and others do not?

I noticed while researching grains that some grains (rice, brown rice, quinoa, millet etc.) will absorb all the water during cooking, while other grains (spelt, farro, rye berries, wheat berries) require draining.

Why do recipes for the grains like wheat berries always call for so much water that you have to drain it? Could you cook it like rice so that it absorbs all the water? Has anyone tried this and if so, how are the results different?

I'm curious because I'm trying to come up with a generalized method for cooking grains. And I'm trying to learn more about whole grains in general.

Recommended From Chowhound

A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.